Sausage cider and pearl onion casserole
Prep
0-15 mins
Total
1 HR 25 MIN
Servings
4 Servings
Ingredients
1
Leek
150 g
Handful of pearl onions
1
Clove of garlic
-
A glug of olive oil
8
Pork sausages
-
A few rashers of smoked bacon
1 tbsp
Of dark brown sugar
1 tbsp
Of cider vinegar
3 tbsp
Of Lea & Perrins worcestershire sauce
2 tbsp
Of plain flour
500 ml
Bottle of cider
250 ml
Chicken stock
2
Bay leaves
-
A few sprigs of thyme
-
A handful of potatoes, peeled and sliced in 1,cm thick pieces
400 g
Tin of butter beans
Instructions
Step 1
Wash and slice the leek, then chop
Step 2
Peel and chop the onions and crush the garlic.
Step 3
Glug the oil into a deep saucepan, prick the sausages and place them in the hot oil, over a medium - high heat.
Step 4
Allow the sausages to brown slightly before adding the bacon, leek and pearl onions.
Step 5
Then add the garlic and toss everything together.
Step 6
Add the sugar, vinegar and the Worcestershire sauce.
Step 7
Scatter over the flour and coat everything in the pan, but avoid breaking the sausages.
Step 8
Pour in the cider and the chicken stock before heating to a simmer.
Step 9
Add the herbs and the sliced potatoes.
Step 10
Allow it to bubble for 40 minutes before adding the drained beans.
Step 11
Cook for another 15 minutes, then serve to your lucky guests.
